2 pints blueberries, wild preferred, washed and dried
½ pound of butter, 2 sticks, at room temperature
2 cups granulated sugar
8 eggs, separated
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons pure vanilla extract
1 tablespoon lemon juice
zest of one lemon
To garnish:
icing sugar
freshly whipped cream
blueberries
Takes ,
serves 12 slices.
Instructions
About two hours before preparing the recipe, bring eggs and butter to room temperature. Wash the wild blueberries and place onto paper towels to dry.
Preheat oven to 350°F. Grease and flour a Bundt pan.
In a medium-sized mixing bowl, combine flour, baking powder and salt. Sift, then sift and sift again.
Cream butter and sugar in a stand mixer with paddle attachment until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. With mixer running, add vanilla, lemon juice and lemon zest until incorporated.
With the stand mixer running on a slow setting, add the flour mixture ¼ cup at a time. Mix until all of the dry ingredients are well incorporated.
Take bowl of egg whites and whip until they hold stiff peaks. Gently fold them into the batter until combined.
Toss the blueberries in enough flour to coat them. Pour about a quarter of the batter into the prepared pan, then sprinkle a handful of blueberries evenly on top. Repeat this three more times and finish with a final sprinkling of the last few floured blueberries.
Transfer to preheated oven and bake for 1 hour and 20 minutes, or until the top of the cake is golden brown and a cake tester comes away clean.
Remove from oven and allow it to stand for 20 minutes in the pan. Place a serving plate onto the top of the pan and invert to release the cake. Allow it to cool for about 30-45 minutes before dusting with icing sugar.
Slice and serve with whipped cream and a few blueberries.
Blueberry Bundt Cake
Ingredients
2 pints blueberries, wild preferred, washed and dried
½ pound of butter, 2 sticks, at room temperature
2 cups granulated sugar
8 eggs, separated
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons pure vanilla extract
1 tablespoon lemon juice
zest of one lemon
To garnish:
icing sugar
freshly whipped cream
blueberries
Directions
About two hours before preparing the recipe, bring eggs and butter to room temperature. Wash the wild blueberries and place onto paper towels to dry.
Preheat oven to 350°F. Grease and flour a Bundt pan.
In a medium-sized mixing bowl, combine flour, baking powder and salt. Sift, then sift and sift again.
Cream butter and sugar in a stand mixer with paddle attachment until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. With mixer running, add vanilla, lemon juice and lemon zest until incorporated.
With the stand mixer running on a slow setting, add the flour mixture ¼ cup at a time. Mix until all of the dry ingredients are well incorporated.
Take bowl of egg whites and whip until they hold stiff peaks. Gently fold them into the batter until combined.
Toss the blueberries in enough flour to coat them. Pour about a quarter of the batter into the prepared pan, then sprinkle a handful of blueberries evenly on top. Repeat this three more times and finish with a final sprinkling of the last few floured blueberries.
Transfer to preheated oven and bake for 1 hour and 20 minutes, or until the top of the cake is golden brown and a cake tester comes away clean.
Remove from oven and allow it to stand for 20 minutes in the pan. Place a serving plate onto the top of the pan and invert to release the cake. Allow it to cool for about 30-45 minutes before dusting with icing sugar.
Slice and serve with whipped cream and a few blueberries.
Blueberry Bundt Cake
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A moist buttery cake with a soft crumb, flavoured with lemon and flavourful wild blueberries…
Try this BLUEBERRY BUNDT CAKE, it’s a family favourite!
My mom was one of my dearest friends with whom I shared countless good times. One of the many things we had in common was our love and appreciation of delicious food. I somehow ended up being entrusted with her box of recipes. It’s one of my most treasured possessions and is filled with the recipes she loved to prepare, which just so happen to be the ones I love to eat!
FYI – Don’t get caught up in the measurements as listed on Mom’s recipe card – On the flip side she invites us to double the recipe, which is what I’ve done for this post! That’s my mom, always making more to make sure EVERYONE got their fair share! XO
This BLUEBERRY BUNDT CAKE is perfect when served on a sunny summer afternoon or as a post-dinner dessert. I REALLY hope you get a chance to make it. It’s light, flavourful and not too sweet, plus it has wonderful lemony flavour notes that are so refreshing.
Here are some tips on how best to tackle this beloved Bundt cake recipe and ensure complete success.
MAKE ROOM!
Bringing your ingredients to room temperature before you begin is really important. Super-soft butter creams so well with the sugar, keeping the batter light. The eggs also seem to perform better when brought to room temperature, – the yolks blending well with the butter and sugar and the whites whipping up perfectly to hold stiff peaks.
GO WILD!
Use wild blueberries whenever they’re available. Although more expensive, and sometimes hard to find, wild blueberries win hands down for best flavour. They’re also much smaller than their commercially grown cousins. Smaller berries have a better chance of suspending in the cake batter and not dropping to the bottom of the pan.
WASH AND SET
Wash your blueberries maybe an hour beforehand and set them aside to dry on paper towels. Right before you add them to the batter, toss and coat them in a bit of flour to further help suspend them in the batter.
BUNDT HUNT
Although you can use a springform pan for this recipe, I love the look of a fancy Bundt pan – see links below if you’re interested in buying one. Grease and flour it carefully before adding the batter, even if you’re using a silicone Bundt pan as we did. Missing even the smallest area may cause the cake to stick, and you don’t want that to happen, trust me!
THAT’S COOL!
Allow the cake to cool for about 20 minutes before you invert the pan onto a serving plate. The cake should fall away from the pan without incident. Once it has cooled for an additional 30-45 minutes, dust it with icing sugar, slice and serve. I’ve come to enjoy it best with a dollop of fresh whipped cream and a blueberry or two tossed in for garnish.
If you’re visiting because you love cake, we bet you’ll also enjoy our HARVEY WALLBANGER CAKE or our absolutely awesome SOUR CREAM COFFEE CAKE. We’re also having a moment enjoying cakes like these as afternoon treats accompanied by a refreshing drink like our ÁNDALE CHELA or PIMM’S CUP.
When a BLUEBERRY BUNDT CAKE is this delicious, you can expect your guests to ask for seconds, maybe even thirds. Enjoy this family favourite with all my love!
2 pints blueberries, wild preferred, washed and dried
½ pound of butter, 2 sticks, at room temperature
2 cups granulated sugar
8 eggs, separated
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons pure vanilla extract
1 tablespoon lemon juice
zest of one lemon
To garnish:
icing sugar
freshly whipped cream
blueberries
Directions
About two hours before preparing the recipe, bring eggs and butter to room temperature. Wash the wild blueberries and place onto paper towels to dry.
Preheat oven to 350°F. Grease and flour a Bundt pan.
In a medium-sized mixing bowl, combine flour, baking powder and salt. Sift, then sift and sift again.
Cream butter and sugar in a stand mixer with paddle attachment until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. With mixer running, add vanilla, lemon juice and lemon zest until incorporated.
With the stand mixer running on a slow setting, add the flour mixture ¼ cup at a time. Mix until all of the dry ingredients are well incorporated.
Take bowl of egg whites and whip until they hold stiff peaks. Gently fold them into the batter until combined.
Toss the blueberries in enough flour to coat them. Pour about a quarter of the batter into the prepared pan, then sprinkle a handful of blueberries evenly on top. Repeat this three more times and finish with a final sprinkling of the last few floured blueberries.
Transfer to preheated oven and bake for 1 hour and 20 minutes, or until the top of the cake is golden brown and a cake tester comes away clean.
Remove from oven and allow it to stand for 20 minutes in the pan. Place a serving plate onto the top of the pan and invert to release the cake. Allow it to cool for about 30-45 minutes before dusting with icing sugar.
Slice and serve with whipped cream and a few blueberries.
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